Healthy Grilled Mediterranean Bowl (Printable)

Charred vegetables and protein over quinoa with tzatziki, olives, and feta create this vibrant, nourishing bowl.

# What You Need:

→ Protein & Main

01 - 4 boneless, skinless chicken breasts (about 1.5 pounds) or 16 ounces halloumi, sliced into 0.5-inch pieces
02 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
03 - 2 tablespoons fresh lemon juice
04 - 3 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 0.5 teaspoon ground cumin
07 - 0.5 teaspoon salt, plus more to taste
08 - 0.25 teaspoon freshly ground black pepper

→ Grains

09 - 1 cup quinoa, rinsed and drained
10 - 2 cups low-sodium chicken or vegetable broth

→ Vegetables

11 - 1 medium zucchini, cut into 0.5-inch rounds
12 - 1 red bell pepper, cored and quartered
13 - 1 small eggplant, cut into 0.5-inch rounds
14 - 1 pint cherry tomatoes, whole
15 - 0.5 red onion, cut into eight wedges
16 - 1 (15-ounce) can chickpeas, drained and rinsed
17 - 1 medium cucumber, diced

→ Toppings

18 - 0.25 cup Kalamata olives, pitted and halved
19 - 0.25 cup crumbled feta cheese
20 - 2 tablespoons fresh parsley, chopped

→ Tzatziki Sauce

21 - 1 cup plain Greek yogurt
22 - 0.5 cucumber, peeled, seeded, and grated
23 - 1 clove garlic, minced
24 - 1 tablespoon fresh lemon juice
25 - 1 tablespoon fresh dill, chopped, or 1 teaspoon dried dill
26 - 1 teaspoon olive oil
27 - Salt and pepper to taste

# How-To:

01 - Squeeze excess moisture from grated cucumber using paper towels. In a bowl, combine Greek yogurt, cucumber, minced garlic, lemon juice, dill, olive oil, salt, and pepper. Stir until well blended, cover, and refrigerate until needed.
02 - Whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper in a large bowl. Add chicken or halloumi and toss to coat. Transfer half the marinade to a separate bowl and add zucchini, bell pepper, eggplant, tomatoes, onion, and chickpeas. Toss to coat evenly. Cover both bowls and marinate for at least 30 minutes or up to overnight.
03 - Bring broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grates or pan surface.
05 - Place marinated chicken or halloumi on the preheated grill. Grill chicken for 6 to 8 minutes per side until cooked through with an internal temperature of 165 degrees Fahrenheit, or halloumi for 2 to 3 minutes per side until golden grill marks appear. Remove and rest for 5 minutes, then slice chicken if using.
06 - Using a grill basket or directly on the grates, cook zucchini, eggplant, bell pepper, tomatoes, onion, and chickpeas for 4 to 6 minutes, turning occasionally, until tender-crisp and charred in spots.
07 - Divide cooked quinoa among four serving bowls. Top each with sliced chicken or halloumi, grilled vegetables, diced cucumber, olives, and crumbled feta cheese.
08 - Drizzle each bowl with extra-virgin olive oil and a generous portion of tzatziki sauce. Garnish with chopped parsley and a squeeze of fresh lemon juice if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • Every bite tastes bright and smoky without feeling heavy, even when you go back for seconds.
  • You can prep the marinade and tzatziki the night before, so dinner comes together fast on busy evenings.
  • It works whether you eat meat, cheese, or neither—just swap the protein and keep everything else the same.
  • The textures never get boring: creamy yogurt, crispy chickpeas, tender grains, charred edges.
02 -
  • If you skip squeezing the cucumber for the tzatziki, you'll end up with a runny sauce that slides off everything instead of clinging to it.
  • Marinating for less than 30 minutes means the flavors stay on the surface instead of soaking in, so give it time if you can.
  • Don't crowd the grill or the vegetables will steam instead of char, and you'll lose that smoky sweetness.
03 -
  • Let your chicken or halloumi come to room temperature before grilling so it cooks evenly and doesn't seize up on the outside while staying cold in the center.
  • If your grill is too hot and the vegetables are charring too fast, move them to a cooler spot and let them finish cooking gently so they stay tender inside.
  • Always taste your tzatziki before serving and adjust the lemon, salt, or garlic—every batch of yogurt is a little different.
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